Directions

1. Place almond flour, sea salt, baking powder, nutritional yeast and Aleppo chile in a mixer, fitted with a paddle attachment. Lightly mix until evenly blended.

2. Add chopped natural almonds, sliced almonds and corn nuts. While slowly blending the mixture to lightly mix the ingredients, ensure not to break the sliced almonds too much.

3. Add water and olive oil and lightly mix until the mixture is evenly combined into a soft dough-like consistency. Dough will be soft, slightly wet and easily pliable

4. Remove soft dough from mixer. Place dough between 2 pieces of parchment paper and roll flat, using a rolling pin, to approximately 2/8" thickness. Remove top sheet of parchment paper and cut rolled dough into 3" diameter circle shape almond wafers. Place cut almond wafers onto a parchment-lined sheet pan, evenly spacing the wafers on the sheet pan, ensuring they don't touch. As you cut the wafers you will need to gather up the leftover pieces of dough and massage with your hands back into a uniform ball of dough and then again roll that out per above instructions, creating 3'' diameter circle shape wafers until all the dough is utilized.

5. Bake almond wafers in a 325° convection oven for approximately 12 minutes. Finished almond wafers will have an even, light golden color with visible pieces of chopped and sliced almonds, corn nuts and red flecks of Aleppo chili.

6. Remove almond wafers from oven and allow to cool completely at room temperature on the same sheet pan.

7. Place in a sealed container and store at room temperature.